Directions

In a large heavy pot heat oil over high heat. Add the meat and sear, stirring, until no longer pink. Lower the heat to medium-high. Add the onions, jalapeno, garlic, poblano chile, and chili powder, and cook, stirring constantly, until the onions are wilted and start to color, 4 to 5 minutes. Add the cumin, oregano, salt, and pepper to taste, and cook until fragrant, about 20 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the beer and tequila and cook, stirring, to deglaze the pan. Add 2 cups of stock, stir well, and bring to a boil. Reduce the heat and simmer partially covered, stirring occasionally, until the meat is very tender, 2 to 3 hours. When the meat is tender and the chili is ready, add the masa 1 teaspoon at a time to thicken to desired consistency, stirring well and cooking after the addition of each before adding more.

Remove from the heat and correct the seasoning, to taste.

Ladle into bowls and garnish each with cilantro, chopped onions, and a dollop of sour cream. Serve with hot cornbread.